Shawarma Chicken & Spiced Yellow Rice Lunch + The Simplest Homemade Yeasted Naan

Reminiscing about my university days at Iowa State University, one dish that stands out is the Halal Cart-Style Shawarma Chicken and Yellow Rice. Living in Ash House on Lincoln Way, directly across from the student union, I shared a kitchen with 30 other students from all over the world, which allowed me to learn and cook a variety of budget-friendly family favorites. This vibrant multicultural environment fostered my love for diverse culinary experiences.

This delightful dish features marinated boneless, skinless chicken thighs or breasts, seasoned with an aromatic blend of cumin, paprika, turmeric, and other spices, then grilled to perfection. The chicken can be cooked on an outdoor grill, grill pan, or non-stick skillet. Using the same skillet for the spiced yellow rice allows the flavor bits from the chicken to infuse the rice, creating a vibrant and aromatic accompaniment.

Topped with a simple yet delicious white sauce made from yogurt, lemon, garlic, and herbs, and served with fresh lettuce, ripe tomatoes, crisp onions, fragrant parsley, and tangy pickles, this dish is both colorful and mouthwatering. It can even be served as a wrap for a convenient, on-the-go meal.

There are many different versions of chicken shawarma, but the marinade spices often include garlic, cumin, cinnamon, coriander, ginger, turmeric, and paprika. The grilled or roasted meat has a complex flavor that’s a delicious combination of tangy, warm, and smoky. Pair it with a creamy yogurt sauce like tzatziki, soft naan or pita bread, and crisp, fresh veggies, and you’ve got the perfect explosion of flavors and textures!

In just 30 minutes, this Shawarma Chicken and Spiced Yellow Rice dinner is an easy, family-friendly meal that brings a taste of diverse culinary influences into your home. Whether you’re reminiscing about your own college days or simply looking for a new and exciting dish to share with your family, this recipe is sure to become a favorite.

Robin Ward

Shawarma Chicken & Spiced Yellow Rice Lunch

Enjoy a flavorful Shawarma Chicken and Spiced Yellow Rice lunch featuring marinated and grilled chicken thighs or breasts seasoned with cumin, turmeric, and paprika. Paired with aromatic yellow rice, fresh veggies, and a zesty yogurt sauce, it’s perfect for a lunch plate, bowl, or a convenient wrap-to-go.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 5

Course: #mainmeal, Dinner, lunch

Cuisine: #MiddleEastern

Ingredients Equipment Method Notes

Ingredients

  

For the chicken:

• 2 lbs chicken thighs or breasts, boneless and skinless
• 3 Tbsp plain, full-fat Greek yogurt
• 1 Tbsp lemon juice
• 2 tsp garlic, minced
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp turmeric
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp red pepper flakes
• ½ tsp allspice
• salt and black pepper to taste
• ¼ tsp coriander (Optional, I use sometimes)
• ¼ tsp ginger powder (Optional, I use sometimes)

For the yellow rice:

• 2 Tbsp olive oil
• 2 cups basmati rice (Use any long-grain white rice you have on hand if basmati is not available.)
• 3½ cups water
• 1 cube Knorr chicken bouillon (or 10g of Chinese chicken bouillon)
• ½ tsp turmeric
• ½ tsp cumin
• 2 cinnamon sticks
• salt to taste

For the white sauce:

• ½ cup Plain, full-fat Greek yogurt
• ½ cup mayonnaise
• 2 Tbsp dried parsley
• 2 Tbsp lemon juice
• 2 tsp garlic, minced
• ½ tsp salt

Optional Garnishments:

• lettuce
• tomato
• white or red onion
• fresh parsley
• pickles
• cucumber
• hummus
• pickled onions

Equipment

• For chicken: outdoor grill, indoor grill pan, or a non-stick skillet
• For rice: pan, or nonstick skillet

Method

 

1. For best results, prepare the white sauce before you start cooking, as it becomes more flavorful the longer it sits. In a bowl, combine yogurt, mayonnaise, dried parsley, lemon juice, minced garlic, and salt. Mix well and set aside to marinate while you prepare the rest of the meal.
2. In a large bowl, combine yogurt, lemon juice, minced garlic, garlic powder, paprika, turmeric, oregano, cumin, red pepper flakes, allspice, salt, and pepper.
3. If using chicken breasts, butterfly for even, quick grilling, stabilize the breast with one hand. With the other, slice it halfway through from the side, stopping just before the edge. This opens it up like a book. (If using thighs, skip this part.)
4. Pat chicken dry. Add the chicken to a large bowl and marinate for at least 15 minutes.
5. Cook the marinated chicken in a skillet for 6-8 minutes on each side. If using a grill, preheat to 400℉ (204℃) and cook for 4-5 minutes per side with the lid closed, undisturbed. Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165℉ (74℃). Always verify doneness based on both appearance and internal temperature.

   After cooking, let the chicken rest while you prepare the rice. Alternatively, you can start the rice while the chicken is cooking but keep a close eye on the chicken if grilling to avoid overcooking.
6. Dice the cooked chicken into cubes, cut into strips, or serve as-is.

For the rice:

1. In a pot or high-sided non-stick skillet, heat olive oil over medium-high heat. Add the basmati rice and lightly toast for less than 60 seconds.
2. Add a bouillon cube, turmeric, and cumin to the rice, tossing to combine and develop the flavors for 20 seconds. Pour in water and add two cinnamon sticks. Bring to a boil, cover with a lid, and reduce the heat to low. Cook for 15-20 minutes.
3. Pair your grilled chicken and rice with a selection of vegetables and top it off with a generous dusting of freshly chopped parsley.

Notes

1. For this recipe, you can use either boneless, skinless chicken breasts or thighs. Thighs tend to be juicier and more flavorful, though breasts work well too.
2. Marinate the chicken for at least 30 minutes if you’re short on time, or up to 24 hours to let the spices fully penetrate the meat.
3. To avoid overcooking, use a thermometer to check that the chicken reaches an internal temperature of 165°F, as cooking times can vary based on the size and thickness of the meat and the cooking method.
4. For a larger group, double the ingredients.
5. Substitute fresh lemon juice with red wine vinegar or lime juice in the marinade. Season the cooked chicken with extra salt and pepper, and garnish with chopped fresh herbs like basil, oregano, thyme, rosemary, or dill. 
6. To save time, use store-bought tzatziki sauce.
7. Serve immediately. Store leftover chicken in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Thaw overnight in the fridge. Reheat on the stovetop over low heat, covered, until warm, or microwave individual servings for about 60 seconds.

This naan makes a delicious wrapper for this lunch!

Robin Ward

Simple, Homemade Naan (Yeasted)

This homemade naan is flavorful, fresh, and far superior to store-bought versions—once you try it, you'll never go back! It's your go-to naan recipe, getting easier each time you make it. This stretchy, buttery naan is much better than simple flatbreads made without yeast. Enjoy the delicious difference!

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Servings: 4

Course: #sidedish

Cuisine: #MiddleEastern, Indian

Ingredients Equipment Method Notes

Ingredients

  

• 2 (256g) cups all-purpose flour
• 1 tsp kosher salt
• 1 tsp instant yeast
• ½ (136g) cup+2Tbsp boiling water
• ½ (120g) cup Greek yogurt
• 2 Tbsp melted butter, for brushing (I used salted.) (Optional herbed garlic butter by grating 1 garlic clove and 1 Tbsp. chopping parsley, cilantro, chives, or dill)

Equipment

• large skillet (preferably cast-iron)

Method

 

1. In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl or a liquid measure, stir or whisk together the water and yogurt. Add the yogurt mixture to the flour mixture and stir to combine with a spatula. When the mixture becomes too stiff, knead with your hands for about a minute or until the flour is incorporated and you have a sticky, wet ball. Cover with a towel and let rise in a warm spot for 1 to 1.25 hours. (See notes below for creating a warm spot. See notes below for making dough ahead of time.)
2. Turn dough out onto a lightly floured work surface. Divide into 4 equal portions, then shape each into a ball. Let rest for 5 minutes.
3. Heat a large skillet (something like cast iron is great) over high heat. You want it very, very hot. Using a rolling pin dusted in flour, roll one ball into a thin large round or oval (8 to 9-inches in diameter, roughly) using flour as needed to prevent sticking. Repeat with another round. (Option to start with 2 rounds rolled out; then roll the remaining 2 while the first 2 are cooking.)
4. When the skillet is very hot, transfer rolled out round, dusting off excess flour (very important to cut down on smoke), to the skillet. Cover. Cook for 1 minute. Close to the end of the minute, you will hear the pan hissing a bit…this is a good sign. Flip, and cook for another 30 seconds uncovered. Transfer to a plate and brush the top lightly with melted butter or ghee.
5. Repeat this process with the remaining dough balls. You may have to adjust the heat as you go. If too much flour is burning in the skillet, turn it off, carefully wipe it out with a dish cloth, then crank the heat back up. As the naan emerge from the skillet, stack them on top of one another in a shallow bowl or plate. Cover with a tea towel to keep warm.

Notes

 

Use a Digital Scale: For the best results, always use a digital scale to measure your ingredients.

Creating a Warm Spot for Dough to Rise: I do this with all my yeasted breads. Preheat your oven for just 1 minute, then turn it off. The goal is to create a warm, draft-free spot for the dough to rise, not to heat the oven to high temperatures like 350°F. The oven will stay below 100°F, which is perfect for this purpose.

Making Dough Ahead of Time:
– After mixing the dough, pour a thin layer of oil over it and turn the dough to coat it evenly.
– Cover the bowl and place it in the fridge until about an hour before you’re ready to bake the next day.
– When you’re ready, divide the dough, shape it into balls, and let it rest for about an hour before rolling it out.

Liquid and Flour Ratio: Interestingly, the weight of the flour and the total weight of the liquid (water + yogurt) are the same: 256 grams each. If you use buttermilk or regular yogurt, just make sure the total liquid weight is close to 256 grams, and the naan will turn out just fine.

Cooking Tip: Keep your stove exhaust fan on while cooking. Shake off excess flour before cooking to avoid excess smoke.

How to Store:
Cool the naan first, then store it in airtight plastic bags at room temperature for up to 3 days.

Freezing:
Naan can be frozen in airtight plastic bags for up to 2 months.

To make the best garlic flavored naan: Add 3 smashed roasted garlic cloves (baked or confit method) when adding the yogurt. As each naan comes off the skillet, brush generously with melted ghee infused with a pinch of garlic powder.

 

I’ve made many naan recipes over the years and this one is the most delicious and stays fresh the longest. Naan recipe slightly adapted from Bread, Toast, Crumbs by Ali Stafford.

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